Strawberry Cobbler with Biscuit Topping

The recipe Strawberry Cobbler with Biscuit Topping is ready in around 45 minutes and is definitely an awesome lacto ovo vegetarian option for lovers of Southern food. For 64 cents per serving, you get a side dish that serves 9. One serving contains 132 calories, 2g of protein, and 6g of fat. A mixture of salt, butter, half & half, and a handful of other ingredients are all it takes to make this recipe so delicious. 26 people have made this recipe and would make it again. It is brought to you by The Baker Chick. It is perfect for Mother's Day. With a spoonacular score of 25%, this dish is rather bad. Try Blueberry Cobbler with Biscuit Topping, Apple Cobbler with Coconut Oil Biscuit Topping, and Root Vegetable Cobbler with Chive Biscuit Topping for similar recipes.

Servings: 9

 

Ingredients:

1 1/2 teaspoons baking powder

3 tablespoons butter

1 tablespoon cornstarch

1 cup all-purpose flour

1/2 cup half & half

1/4 cup lemon juice

zest of 1 lemon

raw sugar for sprinkling

1/2 teaspoon salt

3 cups strawberries, hulled

1 tablespoon water

1 tablespoon white sugar

Equipment:

sauce pan

oven

baking pan

bowl

Cooking instruction summary:

Preheat oven to 400F. In a medium sauce pan combine sugar, cornstarch, lemon juice and water. Cook over medium heat until thick and warm. Add strawberries and stir to coat. Pour into an 8x8 baking dish and dot with butter. In a medium bowl stir together the flour, baking powder and salt. Cut in the butter and use your hands to work it into the dry mixture until crumbly. Stir in the half & half and zest. Mixture will be soft. Scoop the biscuit dough over the berries and sprinkle with raw sugar. Bake for 25 minutes or until biscuits are slightly golden and berries are bubbly. Allow to cool slightly and serve warm with ice cream.

 

Step by step:


1. Preheat oven to 400F. In a medium sauce pan combine sugar, cornstarch, lemon juice and water. Cook over medium heat until thick and warm.

2. Add strawberries and stir to coat.

3. Pour into an 8x8 baking dish and dot with butter. In a medium bowl stir together the flour, baking powder and salt.

4. Cut in the butter and use your hands to work it into the dry mixture until crumbly. Stir in the half & half and zest.

5. Mixture will be soft. Scoop the biscuit dough over the berries and sprinkle with raw sugar.

6. Bake for 25 minutes or until biscuits are slightly golden and berries are bubbly. Allow to cool slightly and serve warm with ice cream.


Nutrition Information:

Quickview
131k Calories
2g Protein
5g Total Fat
18g Carbs
2% Health Score
Limit These
Calories
131k
7%

Fat
5g
9%

  Saturated Fat
3g
21%

Carbohydrates
18g
6%

  Sugar
4g
5%

Cholesterol
15mg
5%

Sodium
169mg
7%

Get Enough Of These
Protein
2g
4%

Vitamin C
31mg
39%

Manganese
0.29mg
14%

Folate
38µg
10%

Phosphorus
86mg
9%

Vitamin B1
0.13mg
9%

Selenium
5µg
7%

Vitamin B2
0.1mg
6%

Fiber
1g
6%

Calcium
55mg
6%

Potassium
182mg
5%

Iron
0.93mg
5%

Vitamin B3
1mg
5%

Vitamin A
170IU
3%

Magnesium
11mg
3%

Copper
0.05mg
2%

Vitamin E
0.31mg
2%

Vitamin B6
0.04mg
2%

Vitamin B5
0.18mg
2%

Zinc
0.25mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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